Summer Rolls
Good nutritional profile
Vietnamese fresh rice paper rolls with shrimp, noodles and herbs.
Summer rolls (goi cuon) are soft Vietnamese rolls of rice paper wrapped around shrimp, rice vermicelli, lettuce and fresh herbs such as mint, cilantro and Thai basil; they are not fried. Two rolls (195 g) have about 205 kcal, 13 g of protein and 1 g of fat. The dip is extra: 30 g of peanut-hoisin sauce adds about 70 kcal and 440 mg of sodium, while the same amount of nuoc cham adds about 25 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 6.6g | 11.8% |
| Fat | 0.6g | 0.9% |
| Carbs | 18g | 6.0% |
| Simple Sugars | 6.3g | Estimate |
| Complex Carbs | 10.7g | Estimate |
| Fiber | 1g | 4.0% |
| Water | 74g | 3.0% |
| Calories | 106 | 4.7% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.12 | g | 0.6% |
| Monounsaturated | 0.25 | g | 1.0% |
| Polyunsaturated | 0.17 | g | 1.3% |
| Omega-3 | 0.051 | g | Estimate |
| EPA | 4 | mg | 0.4% |
| DHA | 4 | mg | 0.4% |
| Omega-6 | 0.119 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 2.68 | mg |
| Vitamin E | 0.56 | mg |
| Selenium | 10.5 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 73.7 | mcg | 8.2% |
| vitamin B1 | 0.024 | mg | 2.0% |
| vitamin B2 | 0.034 | mg | 2.6% |
| vitamin B3 | 0.775 | mg | 4.8% |
| vitamin B6 | 0.062 | mg | 3.6% |
| vitamin B9 | 15.5 | mcg | 3.9% |
| vitamin B12 | 0.244 | mcg | 10.2% |
| vitamin C | 2.68 | mg | 3.0% |
| vitamin D | 0.023 (1 IU) | mcg | 0.2% |
| vitamin E | 0.562 | mg | 3.7% |
| vitamin K | 28.2 | mcg | 23.5% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 33.4 | mg | 3.3% |
| iron | 0.701 | mg | 3.9% |
| magnesium | 18.9 | mg | 4.7% |
| phosphorus | 95.5 | mg | 13.6% |
| potassium | 134 | mg | 5.2% |
| sodium | 120 | mg | 5.2% |
| zinc | 0.591 | mg | 5.4% |
| copper | 0.143 | mg | 15.9% |
| manganese | 0.204 | mg | 8.9% |
| selenium | 10.5 | mcg | 19.1% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 113 | mg | 16.1% | 93% |
| Isoleucine | 220 | mg | 15.7% | 97% |
| Leucine | 411 | mg | 15.1% | 89% |
| Lysine | 380 | mg | 18.1% | 104% |
| Methionine | 194 | mg | 18.5% | 111% |
| Phenylalanine | 430 | mg | 24.6% | 138% |
| Threonine | 189 | mg | 18.0% | 100% |
| Tryptophan | 57 | mg | 20.4% | 114% |
| Valine limiting | 242 | mg | 13.3% | 80% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Rice paper sheets, 22 cm 8
- Raw shrimp, peeled and deveined 16 medium (240 g)
- Dried rice vermicelli 90 g
- Green leaf lettuce 120 g
- Fresh mint 15 g
- Fresh cilantro 15 g
- Thai basil 10 g
- Chives 8 (10 g)
- Peanut-hoisin sauce or nuoc cham to serve
Instructions
- 1
Cook the shrimp in boiling water for 2 minutes, until pink, then cool them and halve them lengthwise.
- 2
Cook the vermicelli in boiling water for 3-4 minutes, rinse it in cold water and drain well.
- 3
Dip a rice paper sheet in warm water for 3-5 seconds and lay it on a damp board.
- 4
Place lettuce, a small bundle of noodles and some herbs on the lower third of the sheet.
- 5
Fold the bottom over the filling and fold in the sides, lay 4 shrimp halves and a chive above it, and roll up tightly.
- 6
Repeat with the remaining sheets and keep the rolls under a damp towel.
- 7
Serve with the dipping sauce.